Makes 12 muffins So easy to make and delicious. These are wheat free, nut free and great for toddlers or school lunch boxes!
DRY INGREDIENTS:
• 1 cup spelt flour • 1 cup rolled oats • 1 tsp ground cinnamon • 1 tsp baking powder • 2 cups grated carrot In a large mixing bowl, combine the dry ingredients and mix together well. WET INGREDIENTS: • 1/3 cup extra virgin olive oil (evoo) or coconut oil • 1/3 cup maple syrup or honey
• 2 eggs whisked
• 1 cup unsweetened natural yoghurt or Greek yoghurt •1 tsp vanilla essence
In a separate mixing bowl, combine all wet ingredients and whisk until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be wet.
Grease a muffin tray or line with baking paper if not non-stick.
Bake in a 180 degree oven for approx 15-20 mins or until cooked.
Suitable for freezing!
